If you’re looking for a quick and easy idea for Valentine’s Day, Valentine’s Whoopies are for you.
Easier to make than to explain, these delicious cakes resemble mini cheesecakes that you can decorate however you like.
They are truly delicious, and one bite leads to another.
The only two precautions to make them are to get some not very large heart-shaped silicone molds (below, among the tools, you will also find a shopping tip #adv)
and to make cakes that are not very high so that you have easy-to-enjoy treats, after filling them with blueberry cream cheese, paired and decorated.
This amount of batter is enough for 24 cakes, that is, for 12 whoopies.
Below I leave you other ideas to create your Valentine’s Day menu.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 12 whoopies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients
- 2/3 cup all-purpose flour
- 3 tbsp cornstarch
- 2 tbsp yogurt (plain drinking yogurt or alternatively milk in the same quantity)
- 1 egg
- 6 tbsp sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking powder (the tip of a teaspoon)
- 1/4 cup butter (at room temperature)
- 3.5 oz cream cheese
- 1/3 cup blueberries
- 1/2 cup dark chocolate 60-69%
- to taste colored sprinkles
Tools
- Molds
- 1 Bowl
- 1 Spatula
- 1 Teaspoon
- 1 Mixer
- 1 Cup
- 1 Piping bag
Steps
To make Valentine’s Whoopies, first, in a bowl, combine the softened butter at room temperature with the sugar and incorporate them with a spatula.
Add the egg, yogurt, and continue mixing.
First, add the flour, incorporating it gently, then the cornstarch, cocoa, and the tip of a teaspoon of baking powder, continuing to mix all the ingredients.
Transfer the mixture into a piping bag or alternatively, use two moistened teaspoons. Pour the batter into the molds just to cover the bottom, for a raw base of about 1/3 inch.
Bake in a preheated static oven at 350°F for 7-8 minutes, checking for doneness.
Remove and let cool slightly.
Meanwhile, prepare the cream cheese by blending the washed and dried blueberries with the cream cheese until you obtain a smooth and soft consistency.
Fill 12 bases with the cream cheese.
Melt the chocolate in a bain-marie or in the microwave for a minute and a half at 800w in several stages and decorate the remaining 12 cakes with melted chocolate and sprinkles.
Allow to dry and cover the previously filled cakes.
Enjoy immediately or store in the refrigerator for up to a couple of days, covered.
